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Quinoa Recipes
> Quinoa, Corn & Black Bean Salad
1 1/2 cups of Quinoa (small disk-shaped seeds)*
1 1/2 cups of cooked black beans; rinsed
1 1/2 tablespoons of Red-wine vinegar
1 1/2 cups of cooked corn; (cut from about large ears)
3/4 cup of finely chopped green bell pepper
2 Pickled jalapeno chilies, (wear rubber gloves)
1/4 cup Finely chopped fresh coriander
FOR DRESSING
5 tablespoons of fresh lime juice; or to
1 teaspoon of salt
1 1/4 teaspoons of ground cumin; or to taste
1/3 cup of olive oil
*available at specialty foods shops and natural foods stores In a
bowl wash quinoa in at least 5 changes cold water, rubbing grains
and letting them settle before pouring off most of water, until
water runs clear and drain in a large fine sieve. In a saucepan of
salted boiling water cook quinoa 10 minutes. Drain quinoa in sieve
and rinse under cold water. Set sieve over a saucepan of boiling
water (quinoa should not touch water) and steam quinoa, covered with
a kitchen towel and lid, until fluffy and dry, about 10 minutes
(check water level in kettle occasionally, adding water if
necessary). While quinoa is cooking, in a small bowl toss beans with
vinegar and salt and pepper to taste. Transfer quinoa to a large
bowl and cool. Add beans, corn, bell pepper, jalapenos, and
coriander and toss well. Make dressing: In a small bowl whisk
together lime juice, salt, and cumin and add oil in a stream,
whisking. Drizzle dressing over salad and toss well with salt and
pepper to taste. Salad may be made 1 day ahead and chilled, covered.
Bring salad to room temperature before serving. Serves 4 to 6 as an
entree or 8 as a side dish. Gourmet July 1994 Converted by
MC_Buster. Converted by MM_Buster
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